CN103932104B - A kind of sauced meat sweet potato fruit and preparation method thereof - Google Patents

A kind of sauced meat sweet potato fruit and preparation method thereof Download PDF

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Publication number
CN103932104B
CN103932104B CN201410137604.0A CN201410137604A CN103932104B CN 103932104 B CN103932104 B CN 103932104B CN 201410137604 A CN201410137604 A CN 201410137604A CN 103932104 B CN103932104 B CN 103932104B
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sweet potato
leaf
pineapple
mixing
juice
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CN103932104A (en
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童教兵
宗京华
卢正旺
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Yu Zhen
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ANHUI HONGYUN FOOD Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A sauced meat sweet potato fruit, is characterized in that being made up of the raw material of following weight portion: cassia bark 10 ~ 12, tarragon 5 ~ 7, garlic end 3 ~ 5, bruised ginger 4 ~ 5, anise 20 ~ 30, pinenut 12 ~ 15, hawthorn 12 ~ 14, Ipomoea batatas 120 ~ 140, griskin 80 ~ 100, soft cooked rice noodles 40 ~ 50, soy sauce 15 ~ 18, sea sedge 8 ~ 10, zanthoxylum powder 6 ~ 8, fecula 10 ~ 14, yellow rice wine 12 ~ 15, pineapple 50 ~ 60, salt 20 ~ 25, the leaf of bamboo 6 ~ 9, auxiliary agent 4 ~ 5, water 300 ~ 350; Sweet potato fruit of the present invention is made up of inner filling and crust two parts, in filling be that soup juice mixing ginger, soy sauce, pineapple pulp, yellow rice wine etc. that lean pork taken under the spinal column of a hog boils through tarragon, the leaf of bamboo, fennel etc. are salted, the meat of fresh and tender delicious food itself is tastier after pickling, to be that Ipomoea batatas is well-done smash to pieces crust, then mixing soft cooked rice noodles is made, rough soft cooked rice noodles weakens the too glutinous feature stuck to one's teeth of sweet potato mud, the soup juice that the crust space increased is conducive to lining deliciousness infiltrates into cortex, tastes better to eat.

Description

A kind of sauced meat sweet potato fruit and preparation method thereof
Technical field
The present invention is a kind of sauced meat sweet potato fruit and preparation method thereof, belongs to the technology field of sweet potato fruit in food.
Background technology
Moisture containing 60%-80% in Ipomoea batatas block root, the starch of 10%-30%, the sugar of about 5% and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade, if be converted into 0.5Kg grain with 2.5Kg fresh sweet potatoes to calculate, in addition to fats, protein, carbohydrate equal size are all high than rice, flour for its nutritional labeling, and in Ipomoea batatas, protein composition is more reasonable, essential amino acids content is high, and the lysine content in Ipomoea batatas particularly comparing shortage in Cereals based food is higher.In addition abundant vitamin (E, B is contained in Ipomoea batatas 1, B 2, C), its starch is also easy to be absorbed by the body.
Large tenterloin and little tenterloin, large tenterloin is exactly the lean meat that large chop is connected, and outside has muscle to cover, and is exactly lean pork taken under the spinal column of a hog after the large venting bone usually eaten, and is applicable to cooking and uses.Little tenterloin is a muscle inside vertebrae, fewer, very tender, is applicable to cooking soup.
Effect of tenterloin: 1, kidney-replenishing blood-nourishing, nourshing Yin and drynsessmoistening prescription 2, cure mainly consumption of body fluid caused by febrile disease, thin thin, kidney deficiency and bodily weakness of quenching one's thirst, postpartum the deficiency of blood, cough caused by dryness, constipation, qi-restoratives, enriching yin, moisturize, nourishing liver is cloudy, profit skin, profit two just and is only quenched one's thirst.
Summary of the invention
A sauced meat sweet potato fruit, is characterized in that being made up of the raw material of following weight portion: cassia bark 10 ~ 12, tarragon 5 ~ 7, garlic end 3 ~ 5, bruised ginger 4 ~ 5, anise 20 ~ 30, pinenut 12 ~ 15, hawthorn 12 ~ 14, Ipomoea batatas 120 ~ 140, griskin 80 ~ 100, soft cooked rice noodles 40 ~ 50, soy sauce 15 ~ 18, sea sedge 8 ~ 10, zanthoxylum powder 6 ~ 8, fecula 10 ~ 14, yellow rice wine 12 ~ 15, pineapple 50 ~ 60, salt 20 ~ 25, the leaf of bamboo 6 ~ 9, auxiliary agent 4 ~ 5, water 300 ~ 350; Described auxiliary agent is made up of the raw material of following weight portion: Zingiber mioga petal 20 ~ 22, the precarious showy flowers of herbaceous plants 8 ~ 10, snowcreeper porana herb 20 ~ 24, bitter citrus immature flower 15 ~ 20, lotus leaf 6 ~ 8, Ligusticum wallichii 5 ~ 8, hawthorn 15 ~ 20, cornstarch 10 ~ 15, Amomum cardamomum 15 ~ 18, Chinese prickly ash 12 ~ 15, rice wine 5 ~ 7; The precarious showy flowers of herbaceous plants, snowcreeper porana herb and turtle turtle flower Rang is minced the defibrination that adds water to obtain juice by preparation method, Amomum cardamomum and Chinese prickly ash mixing abrasive dust; then mixed conjunction Zingiber mioga petal, lotus leaf, Ligusticum wallichii and hawthorn add the water being equivalent to total amount 2 ~ 2.5 times and first soak 20 ~ 30min, heating is afterwards boiled to soup juice and is thickened, filtration soup juice also mixing flower juice, rice wine is added in cornstarch together, cooks oven dry and get final product after mixing.
A preparation method for sauced meat sweet potato fruit, is characterized in that comprising following step:
(1) by dry moxa leaf, the dry leaf of bamboo, cassia bark, anise, hawthorn mixing, add water and boil 50 ~ 60min, cooled and filtered obtains soup juice;
(2) pig tenterloin is chopped into muddy flesh, add ginger, yellow rice wine, soy sauce, fecula, salt, soup juice, auxiliary agent, pineapple meat and follow-up other residual components used beyond material described in (1) stir and pickle 30 ~ 35min, then the spherical filling of diameter 3.5 ~ 4.5cm is made, here pineapple meat is the bract pulp beyond the pineapple center of getting obstructs, chopping, softly goes out fruit juice;
(3) Ipomoea batatas peeling is cooked, mash and remove hard stem portion, adding sea sedge particle, zanthoxylum powder, pinenut, soft cooked rice noodles, water, the skin of finished product is made in kneading, skin, at 0.8 ~ 1.2cm, is evenly wrapped on the filling described in (2) by thickness, and then boiling water bath steams 40 ~ 50min to ripe rotten;
(4) sweet potato completed described in (3) fruit is put into oven cooking cycle 10 ~ 15min again to ftracture to dry tack free.
In invention, uncommon material is described below:
Snowcreeper porana herb: the perennial voluble herb of Convolvulaceae or liana, is mainly distributed in area, Yangtze River in China basin, has medical value, and to broken blood, promoting the circulation of qi, detumescence poison has good effect.
Bitter citrus immature flower: Rutaceae evergreen shrubs or dungarunga, bitter citrus immature flower is slightly a little bitter, but gives off a strong fragrance, and making us of hearing is forgotten tired, tea making can be used as medicine, in having promoting the circulation of qi wide, helps digestion, the effect of reducing phlegm.
The precarious showy flowers of herbaceous plants: be the flower of grass splendid achnatherum, is born on subalkaline careless beach between height above sea level 900-4500m and sandy soil hillside, decocts soup and take, have effect that diuresis is stopped blooding.
Advantage of the present invention: sweet potato fruit of the present invention is made up of inner filling and crust two parts, in filling be that soup juice mixing ginger, soy sauce, pineapple pulp, yellow rice wine etc. that lean pork taken under the spinal column of a hog boils through tarragon, the leaf of bamboo, fennel etc. are salted, the meat of fresh and tender delicious food itself is tastier after pickling, to be that Ipomoea batatas is well-done smash to pieces crust, then mixing soft cooked rice noodles is made, rough soft cooked rice noodles weakens the too glutinous feature stuck to one's teeth of sweet potato mud, the soup juice that the crust space increased is conducive to lining deliciousness infiltrates into cortex, tastes better to eat.
Detailed description of the invention
A sauced meat sweet potato fruit, is characterized in that being made up of the raw material of following weight portion: cassia bark 10 ~ 12g, tarragon 5 ~ 7g, garlic end 3 ~ 5g, bruised ginger 4 ~ 5g, anise 20 ~ 30g, pinenut 12 ~ 15g, hawthorn 12 ~ 14g, Ipomoea batatas 120 ~ 140g, griskin 80 ~ 100g, soft cooked rice noodles 40 ~ 50g, soy sauce 15 ~ 18g, sea sedge 8 ~ 10g, zanthoxylum powder 6 ~ 8g, fecula 10 ~ 14g, yellow rice wine 12 ~ 15g, pineapple 50 ~ 60g, salt 20 ~ 25g, the leaf of bamboo 6 ~ 9g, auxiliary agent 4 ~ 5g, water 300 ~ 350g; Described auxiliary agent is made up of the raw material of following weight portion: Zingiber mioga petal 20 ~ 22g, the precarious showy flowers of herbaceous plants 8 ~ 10g, snowcreeper porana herb 20 ~ 24g, bitter citrus immature flower 15 ~ 20g, lotus leaf 6 ~ 8g, Ligusticum wallichii 5 ~ 8g, hawthorn 15 ~ 20g, cornstarch 10 ~ 15g, Amomum cardamomum 15 ~ 18g, Chinese prickly ash 12 ~ 15g, rice wine 5 ~ 7g; The precarious showy flowers of herbaceous plants, snowcreeper porana herb and turtle turtle flower Rang is minced the defibrination that adds water to obtain juice by preparation method, Amomum cardamomum and Chinese prickly ash mixing abrasive dust; then mixed conjunction Zingiber mioga petal, lotus leaf, Ligusticum wallichii and hawthorn add the water being equivalent to total amount 2 ~ 2.5 times and first soak 20 ~ 30min, heating is afterwards boiled to soup juice and is thickened, filtration soup juice also mixing flower juice, rice wine is added in cornstarch together, cooks oven dry and get final product after mixing.
A preparation method for sauced meat sweet potato fruit, is characterized in that comprising following step:
(1) by dry moxa leaf, the dry leaf of bamboo, cassia bark, anise, hawthorn mixing, add water and boil 50 ~ 60min, cooled and filtered obtains soup juice;
(2) pig tenterloin is chopped into muddy flesh, add ginger, yellow rice wine, soy sauce, fecula, salt, soup juice, auxiliary agent, pineapple meat and follow-up other residual components used beyond material described in (1) stir and pickle 30 ~ 35min, then the spherical filling of diameter 3.5 ~ 4.5cm is made, here pineapple meat is the bract pulp beyond the pineapple center of getting obstructs, chopping, softly goes out fruit juice;
(3) Ipomoea batatas peeling is cooked, mash and remove hard stem portion, adding sea sedge particle, zanthoxylum powder, pinenut, soft cooked rice noodles, water, the skin of finished product is made in kneading, skin, at 0.8 ~ 1.2cm, is evenly wrapped on the filling described in (2) by thickness, and then boiling water bath steams 40 ~ 50min to ripe rotten;
(4) sweet potato completed described in (3) fruit is put into oven cooking cycle 10 ~ 15min again to ftracture to dry tack free.

Claims (1)

1. a sauced meat sweet potato fruit, is characterized in that being made up of the raw material of following weight portion: cassia bark 10 ~ 12, tarragon 5 ~ 7, garlic end 3 ~ 5, bruised ginger 4 ~ 5, anise 20 ~ 30, pinenut 12 ~ 15, hawthorn 12 ~ 14, Ipomoea batatas 120 ~ 140, griskin 80 ~ 100, soft cooked rice noodles 40 ~ 50, soy sauce 15 ~ 18, sea sedge 8 ~ 10, zanthoxylum powder 6 ~ 8, fecula 10 ~ 14, yellow rice wine 12 ~ 15, pineapple 50 ~ 60, salt 20 ~ 25, the leaf of bamboo 6 ~ 9, auxiliary agent 4 ~ 5, water 300 ~ 350;
Described auxiliary agent is made up of the raw material of following weight portion: Zingiber mioga petal 20 ~ 22, the precarious showy flowers of herbaceous plants 8 ~ 10, snowcreeper porana herb 20 ~ 24, bitter citrus immature flower 15 ~ 20, lotus leaf 6 ~ 8, Ligusticum wallichii 5 ~ 8, hawthorn 15 ~ 20, cornstarch 10 ~ 15, Amomum cardamomum 15 ~ 18, Chinese prickly ash 12 ~ 15, rice wine 5 ~ 7; The precarious showy flowers of herbaceous plants, snowcreeper porana herb and turtle turtle flower Rang is minced the defibrination that adds water to obtain juice by the preparation method of described auxiliary agent, Amomum cardamomum and Chinese prickly ash mixing abrasive dust; then mixed conjunction Zingiber mioga petal, lotus leaf, Ligusticum wallichii and hawthorn add the water being equivalent to total amount 2 ~ 2.5 times and first soak 20 ~ 30min, heating is afterwards boiled to soup juice and is thickened, filtration soup juice also mixing flower juice, rice wine is added in cornstarch together, cooks oven dry and get final product after mixing;
The preparation method of described a kind of sauced meat sweet potato fruit, comprises following step:
(1) by dry moxa leaf, the dry leaf of bamboo, cassia bark, anise, hawthorn mixing, add water and boil 50 ~ 60min, cooled and filtered obtains soup juice;
(2) pig tenterloin is chopped into muddy flesh, add bruised ginger, yellow rice wine, soy sauce, fecula, salt, soup juice, auxiliary agent, pineapple meat and follow-up other residual components used beyond material described in (1) stir and pickle 30 ~ 35min, then the spherical filling of diameter 3.5 ~ 4.5cm is made, here pineapple meat is the bract pulp beyond the pineapple center of getting obstructs, chopping, gently rubs out fruit juice;
(3) Ipomoea batatas peeling is cooked, mash and remove hard stem portion, adding sea sedge particle, zanthoxylum powder, pinenut, soft cooked rice noodles, water, the skin of finished product is made in kneading, skin, at 0.8 ~ 1.2cm, is evenly wrapped on the filling described in (2) by thickness, and then boiling water bath steams 40 ~ 50min to ripe rotten;
(4) sweet potato completed described in (3) fruit is put into oven cooking cycle 10 ~ 15min again to ftracture to dry tack free.
CN201410137604.0A 2014-04-08 2014-04-08 A kind of sauced meat sweet potato fruit and preparation method thereof Active CN103932104B (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108157867A (en) * 2017-12-28 2018-06-15 安庆嘉润食品有限公司 A kind of preparation process rich in a variety of Chinese herbal medicine sweet potato fruits

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1406510A (en) * 2001-09-02 2003-04-02 王勇 Process for making cake with fillings of sweet potato or potato
CN101258916A (en) * 2008-04-16 2008-09-10 刘锋 Wheaten food with stuffing and manufacturing method thereof
CN101731537A (en) * 2010-01-19 2010-06-16 铜鼓县海辉速冻食品厂 Lily and sweet potato flour nutrient quick-freezing food and preparation method thereof
CN103070211A (en) * 2012-09-25 2013-05-01 苗娥 Coarse food grain pie and production method thereof
CN103431360A (en) * 2013-07-19 2013-12-11 宫中林 Beef-containing chilli sauce and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1406510A (en) * 2001-09-02 2003-04-02 王勇 Process for making cake with fillings of sweet potato or potato
CN101258916A (en) * 2008-04-16 2008-09-10 刘锋 Wheaten food with stuffing and manufacturing method thereof
CN101731537A (en) * 2010-01-19 2010-06-16 铜鼓县海辉速冻食品厂 Lily and sweet potato flour nutrient quick-freezing food and preparation method thereof
CN103070211A (en) * 2012-09-25 2013-05-01 苗娥 Coarse food grain pie and production method thereof
CN103431360A (en) * 2013-07-19 2013-12-11 宫中林 Beef-containing chilli sauce and preparation method thereof

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Effective date of registration: 20190822

Address after: 300110 No. 101, Gate 1, 7 Building, Yichuanli, Ya'an Road, Nankai District, Tianjin

Patentee after: Yu Zhen

Address before: 238100 Anhui Province, Ma'anshan City Industrial Zone Qingxi Hanshan County

Patentee before: ANHUI HONGYUN FOOD CO., LTD.

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